Starts 4:30pm
sea salt | 10.
miso broth, silken tofu, and scallions | cup 10. | bowl 13.
duck broth, bamboo, mushroom, tofu, egg, scallion, chili oil | cup 10. | bowl 13.
dashi soy, avocado, chive, shallot, wasabi, crème fraîche | hamachi 18. | toro 21.
flash fried shishito peppers, maldon sea salt, wasabi crème fraîch | 13.
signature tempura shrimp tossed in spicy gochujang aioli | 18.
Ground Berkshire pork, shitake mushroom, bamboo, water chestnut, hoisin sauce, and baby iceberg lettuce | 16.
house blend ground A-5 wagyu and filet, lettuce, cucumber and special sauce | 19.
pork, mushroom, napa cabbage, scallion | 16.
chicken, sweet corn, onion, scallion, lemongrass, | 16.
purse shaped dumpling filled with pork, shrimp, mushrooms and tobiko caviar. | 16.
cabbage, soybean,red pepper, garlic | 12.
spicy sesame sauce, garlic chili oil, cabbage, soybean,red pepper, Garlic | 15.
pork, cabbage, and apricot sweet chili sauce | 15.
tempura chicken, chinese broccoli, and wok-tossed with a sweet florida orange sauce | 32.
half chicken, potato fingerlings, baby carrot, japanese curry sauce, fried sushi rice | 39.
pork ribs, cilantro, and hoisin sweet chili glaze | appetizer (3-rib) 18. | half rack (6-rib) 35.
10 oz certified angus beef tenderloin, wok sauteed scallion, bean sprout, mixed mushroom and sweet szechuan sauce poured tableside | 62.
prepared tableside over ishiyaki grilling stone with wasabi soy vinaigrette. a-5 is the highest quality given only to the finest certified beef from japan (minimum 3oz order, only available for dinner) | per oz 34.
carved house-roasted whole duck, apricot sweet chili, hoisin miso /// choice of: steamed flour tortillas | bao buns | lettuce cups. /// choice of: steamed white | steamed brown rice | For Two 79. | additional hand helds 5. | substitute noodles instead of rice 2.
miso chilean sea bass, wok sautéed bok choy, morimoto duck broth, grilled white rice | 48.
stir fried noodles, napa cabbage, carrot, bean sprout, mushroom, scallion 34. | 34.
grilled half lobster, rice noodle, soy marinated egg, lettuce, scallion, fried wonton, crispy shallot, coconut curry broth. choice of wheat noodle or rice noodle. | 34.
peking duck, chicken, berkshire pork, shrimp, vegetables, spicy house sambal | 31.
korean style yellowtail rice bowl, served in a hot clay pot and prepared tableside with egg yolk | 36.
rich pork bone broth, wheat noodles, roasted pork belly, woodear mushroom, pickled ginger, soy marinated egg, scallion | 20.
peking duck broth, wheat noodles, duck meat, scallion, cilantro, and soy marinated egg | 20.
flash fried cauliflower florets, peppers, carrots, mushroom, tobanjan chili | 16.
chinese broccoli, bok choy, mushroom, carrot, green bean, garlic, shiodare sauce | 15.
flash fried tofu, bell peppers, onions, carrots, sweet soy sauce | 20.
*This item can be prepared without gluten upon request. Make sure you speak with a manager. An 18% gratuity will be added to parties of 6 or more.
Weekday Lunch Menu from 11:30am-3:30pm Monday through Friday Not Available December 23rd - January 6th
Japanese style curry rice with pork katsu. Choice of: Kanikama roll (4 pcs) or fried chicken dumpling (3 pcs). And a choice of: Miso soup or House Salad with yuzu dressing. | 24.
Choice of Tonkotsu or Duck Ramen with a choice of Kanikama roll (4 pcs) or fried chicken dumpling (3 pcs). Includes a House Salad with yuzu dressing. | 22.
Orange chicken (3 pcs) with white or brown rice. A choice of Kanikama roll (4 pcs) or fried chicken dumpling (3 pcs) and a choice of Miso soup or House Salad yuzu dressing. | 24.
panko breaded pork skirt, dashi soy, organic egg, scallions and pickled ginger on top of house polished white rice | 21.
tuna, salmon, hamachi marinated in soy, sesame, crunchy garlic chili over sushi rice | 24.
mesclun and baby iceberg lettuce, cucumbers, tomato, red onion, orange segment, apple, wonton chips and ginger dressing. add: chicken 9. | oishii shrimp 10. | bulgogi beef 10. | calamari 9. | fried tofu 5. | 15.
Choice of two Maki rolls with Miso Soup or Side Salad | 23.
Chef Choice of sushi, Choice of Maki with Miso Soup or Side salad | 25.
Chefs Choice of Sashimi with Miso Soup or Side Salad | 24.
tuna, spicy mayo, scallion* | 19.
blue crab meat, cucumber, avocado* | 16.
tempura soft shell crab, spicy mayo, cucumber, asparagus* | 19.
japanese yellowtail, jalepeno, scallion* | 17.
bbq eel, avocado* | 16.
kanikama, cucumber, avocado* | 12.
salmon, spicy mayo, scallion* | 17.
asparagus, spicy mayo* | 16.
sea salt | 10.
miso broth, silken tofu, and scallions | cup 10. | bowl 13.
duck broth, bamboo, mushroom, tofu, egg, scallion, chili oil | Cup 10. | Bowl 13.
pork, mushroom, napa cabbage, scallion | 4 pc 16.
chicken, sweet corn, onion, scallion, lemongrass, fish sauce | 16.
cabbage, soybean, red pepper, garlic | 4 pc 12.
spicy sesame sauce, garlic chili oil, cabbage, soybeans, red pepper, garlic | 4 pc 15.
purse shaped dumpling filled with pork, shrimp, mushroom and tobiko caviar | 4 pc 16.
pork, cabbage, and apricot sweet chili sauce | 2 pc 15.
flash fried shishito peppers, maldon sea salt, wasabi creme fraiche | 13.
signature tempura shrimp tossed is spicy gochujang aioli | 18.
ground berkshire pork, shiitake mushroom, bamboo, water chestnut, hoisin sauce | 16.
pork ribs, cilantro, and hoisin sweet chili glaze | appetizer, 3 rib 18. | half rack, 6 rib 35.
tempura chicken, chinese broccoli, and wok-tossed with a sweet florida orange sauce | 32.
steamed flour tortillas | bao buns | lettuce cups, additional hand helds $5
steamed white rice | steamed brown rice, or substitute noodles for $2
peking duck, chicken, berkshire pork, shrimp, vegetable, spicy house sambal | 31.
korean style yellowtail rice bowl, served in a hot clay pot and prepared tableside with egg yolk | 36.
certified angus beef tenderloin, garlic chive, bean sprout, red pepper, chinese black bean sauce | 29.
stire fried noodles, napa cabbage, carrot, bean sprout, mushroom, scallion | 34.
rich pork bone broth, wheat noodles, roasted pork belly, mushroom, pickled ginger, soy marinated egg, scallion | 20.
peking duck broth, wheat noodles, duck meat, scallion, cilantro, soy marinated ehh | 20.
flash fried cauliflower floret, pepper, carrot, mushroom, tobanjan chili | 16.
chinese broccoli, bok choy, mushroom, carrot, green bean, garlic, shiodare sauce | 15.
flash fried tofu, bell pepper, onion, carrot, sweet soy sauce | 20.
Saturday and Sunday Only. Starting at 11:30am till 3:30pm
sea salt | 10.
Miso broth, silken tofu, and scallions | cup 9. | bowl 12.
bamboo shoot, woodear mushroom, shimeji mushroom, tofu, egg, duck stock | cup 9. | bowl 12.
flash fried shishito peppers, maldon sea salt, wasabi crème fraîche | 13.
signature tempura shrimp toss in spicy gochujang aioli | 18.
Ground Berkshire pork, shitake mushroom, bamboo, water chestnut, spicy hoisin sauce | 16.
pork, mushroom, napa cabbage, scallion | 16.
chicken, sweet corn, onion, scallion, lemongrass | 16.
purse shaped dumpling filled with shrimp, pork, mushroom and tobiko caviar | 16.
cabbage, soybean, red pepper, garlic | 12.
spicy sesame sauce, garlic chili oil, cabbage, soybean, red pepper, garlic | 15.
pork, cabbage, apricot sweet chili sauce | 15.
chef's daily selection of 6 pieces of nigiri | 34.
chef's daily selection of 3 different fish, 2 pieces each | 34.
blue crab meat, cucumber, and avocado | 16.
tempura soft shell crab, spicy mayo, cucumber, asparagus | 19.
kanikama, cucumber, avocado | 12.
asparagus and spicy mayo | 16.
bbq eel, avocado, kabayaki sauce | 16.
tuna, spicy mayo, and scallion | 19.
faroe island salmon, spicy mayo, and scallion | 17.
japanese yellowtail, jalapeño, and scallion | 17.
peking duck, chicken, berkshire pork, shrimp, vegetables, spicy house sambal sauce | 31.
korean style yellowtail rice bowl, served in a hot clay pot and prepared tableside with egg yolk | 36.
certified angus beef tenderloin, garlic chive, bean sprout, red pepper, chinese black bean sauce | 29.
stir fried noodles, napa cabbage, carrot, bean sprout, mushroom, scallion | 34.
rich pork bone broth, wheat noodles, roasted pork belly, woodear mushroom, pickled ginger, and soy marinated egg, scallion | 20.
peking duck broth, wheat noodles, duck meat, scallion, cilantro, and soy marinated egg | 20.
tempura chicken, chinese broccoli, wok-tossed with a sweet florida orange sauce | 32.
Pork ribs, cilantro, hoisin sweet chili glaze. 3-Rib 18. Half Rack, 6-Rib 35 | Appetizer 3-Rib 18. | Half Rack, 6-Rib 35.
carved house-roasted whole duck, apricot sweet chili, hoisin miso /// choice of: steamed flour tortillas | bao buns | lettuce cups. /// choice of: steamed white | steamed brown rice /// Half ducks are not available | For Two 79. | additional hand helds 5. | substitute noodles instead of rice 2.
flash fried cauliflower florets, peppers, carrots, mushrooms, tobanjan chili | 16.
chinese broccoli, bok choy, mushrooms, carrot, green bean, garlic, shiodare sauce | 15.
flash fried tofu, bell peppers, onions, carrots, and sweet soy sauce | 20.
Available Everyday
chef's daily selection of 9pc nigiri, 1 roll | 60.
chef's daily selection of 7 different fish, 2pcs each | 70.
18 pieces of chef's selection nigiri, 2 sushi rolls | 115.
10 chef's selection of fish, 3 pieces of each fish | 130.
5 pieces nigiri, 1 maki, 4 types of sashimi, 1 king crab leg, 6 pieces of oysters and 2 pieces shrimp cocktail | 130.
alaskan king crab, oysters, shrimp cocktail, 9 pcs nigiri, 14 pcs sashimi | 240.
tuna, spicy mayo, and scallion | 19.
Japanese yellowtail, jalepeño, and scallion | 17.
salmon, spicy mayo, and scallion | 17.
blue crab meat, cucumber, and avocado | 16.
bbq eel and avocado | 16.
Asparagus and spicy mayo | 16.
Tempura soft shell crab, spicy mayo, cucumber, and asparagus | 19.
kanikama krab, cucumber, avocado | 12.
Kumamoto, Japan | 12.
Kanagawa, Japan | 14.
Nagasaki, Japan | 11.
kagoshima, Japan | 13.
Kanagawa, Japan | 11.
kagoshima, Japan | 13.
Wakayama, Japan | 12.
Wakayama, Japan | 11.
Baja California, Mexico | 12.
Baja California, Mexio | 15.
Baja California, mexico | 18.
Marborough Sound, New Zealand | 12.
Faroe Island, Denmark | 10.
Miyagi, Japan | 11.
Hokkaido, Japan | 23.
Chino Valley, California | 6.
Chino Valley, California | 6.
Shizuoka, Japan | 12.
Nagasaki, Japan | 12.
(One of the fattiest white fish in Japan) Hokkaido, Japan | 18.
(One of the most popular fish in Japan, very limited) Shizuoka, Japan | 18.
Hokkaido, Japan | 23.
Baja, Mexico | 18.
british columbia, canada | each 8. | 1/2 dzn 45.
british columbia, canada | Each 8. | 1/2 dozen 45.
$17
monin strawberry syrup, club soda, popping boba pearls
Apple, Orange Cranberry, or Pineapple
crisp white meat tenders and orange sauce, served with white or brown rice
cantonese noodles tossed in lo mein sauce served with broccoli and carrots | add shrimp, chicken or beef
soy broth, wheat noodle, and sesame | add pork or chicken
egg, scallions, sesame, and soy | add shrimp, chicken, or pork
Bao bun, hot dog, kewpie mayo, sweet sauce, cucumber, lettuce, Choice of white or brown rice
assorted flavors
hershey's chocolate syrup
PATRON SILVER, FLORIDA ORANGE LIQUEUR, LIME AGAVE NECTAR, BEE POLLEN SALT | 19.
KETEL ONE BOTANICAL GRAPEFRUIT & ROSE, FERNET-BRANCA, STRAWBERRY ROSE SYRUP, TONIC | 18.
MAKER'S MARK, HOUSE MADE PEACH TEA SYRUP, MANGO, LEMON JUICE, GRAPEFRUIT BITTERS | 18.
housemade lychee concentrate, lemon, club soda | 10. | add liquor 8.
grapefruit, calpico, club soda | 10. | add liquor 8.
mango juice, lime, agave, ginger beer | 10. | add liqour 8.
zero proof Lyrie's Italian spritz, kiwi, lemon, yuzu, the best sparkling water in the world | 16.
Monin Pear Syrup, Monin Desert Pear Syrup, green tea, lime juice, and simple syrup | 11. | ADD LIQOUR 8.
a-5 wagyu fat washed angles envy, angostura amaro, demerara, and Morimoto blended bitters. presented in a smoke box. | 34.
toki japanese whisky and soda water | 16.
absolut vodka, lychee liqueur, house made lychee concentrate | 18.
Mars shinshu iwai japanese whiskey, okinawan brown sugar, 5 spice bitters | 20.
Cruzan light Rum, mango, rumchata, toasted sesame | 16.
Cruzan Coconut Rum, orgeat, lime, pineapple, float of Cruzan black strap | 18.
Nikka Japanase Gin, midori melon liqueur, yuzu, pinapple, shiso bitters | 20.
absolute Vanilla, oat milk, lavender, matcha, lemon bitters | 19.
Dos Hombre Mezcal, Orange liqueur, togarashi, pear, lime | 19.
sake, light white wine, plum wine, asian pears, apple, tangerine juice | glass 18. | carafe -servers 3-4 48.
Haku Vodka, chareau aloe lqueur, supasawa, grapefruit bitters, the best sparkling water in the world | 17.
Absolute Vanilla, Kahula Coffee liqueur, IIchiko saiten sochu, cold brew | 19.
house-infused citrus haku vodka, calpico and yuzu | 17.
zero proof Lyrie's Italian spritz, kiwi, lemon, yuzu, the best sparkling water in the world | 16.
Cazcabel Blanco tequila, cold pressed yuzu and lime juice, organic agave, togarashi salt | 15.
usa | 14.
usa,belgian style wheat | 12.
ivanhoe park brewery | 14.
Japan | 13.
Thailand | 13.
usa | 10.
Usa | 12.
hawaii, usa | 12.
Wisconsin, USA | 12.
Rogue Brewing, USA | 13.
american porter, ivanhoe park brewery, orlando 16oz can | 14.
japanese-inspired rice lager, ivanhoe park brewery, orlando 16oz can | 15.
hefeweizen, oviedo brewing company, orlando 16oz can | 15.
A pilsner with jasmine flower, japas cervesjaria, brazil | 15.
| 350ml 15.
| 15.
Wheat Beer with ginger and orange peel, Japas Cervesjaria, Brazil | 15.
germany | 12.
0.0% non-alcoholic, japan | 11.
morimoto sparkling nigori, morimoto junmai daiginjo, morimoto junmai ginjo, morimoto junmai | 45.
| 3oz glass 22. | carafe 63. | 720ml 143. | 1.8l 275.
| 3oz glass 19. | carafe 52. | 720ml 88. | 1.8l 165.
| 3oz glass 16. | carafe 43. | 720ml 77. | 1.8l 143.
| 3 oz glass 17. | 300ml 58. | 720ml 78.
| 20.
| 175.
| 275.
| 3oz glass 21. | carafe 71. | bottle 160.
floral nose, smooth round texture with tropical fruits, and refreshing on the palate | 3oz glass 19. | carafe 60. | 720ml 133.
ich minerality and texture, clean aromas of white flower, asian pear, and honeydew. | 3oz glass 18. | carafe 57. | 720ml 126.
flavorful, silky, elegant aroma | 720ml 135.
crisp finish, great for sipping | 3oz glass 19. | carafe 54. | bottle 105.
subtle aroma of refined rice and deep earthy sweetness | 3oz glass 15. | carafe 48. | 720ml 105.
Fruity with hints of lemon peel and full-bodied on the palate with a silky finish | 3oz glass 17. | carafe 54. | bottle 117.
Smooth, light cream, nougat, rice candy, and steamed rice aromas with a gentle acidity. | 3 oz glass 18. | Bottle 300ml 57.
dry and crisp, perfect food companion | 720ml 94.
light, fruity, undertones of black currant with a crisp clean finish | 3oz glass 14. | carafe 43. | 720ml 102.
light and fruity, lychee and strawberry | 3oz glass 17. | 500ml 72.
vibrant notes of honeydew, raw pumpkin, and radish | 3oz glass 13. | carafe 42. | 720ml 105.
gold medal winner, light, smooth taste | 3oz glass 15. | carafe 48. | 720ml 105.
unfiltered, fruit notes, luscious texture | 3oz glass 15. | carafe 48. | bottle 105.
passion fruit, or lychee | 3oz glass 13. | carafe 42.
| 3oz glass 13. | 250ml 42.
| Bottle 150.
| Bottle 160.
| glass 17. | bottle 80.
| glass 15. | bottle 70.
| glass 16. | bottle 75.
| glass 15. | bottle 70.
| glass 15. | bottle 70.
| glass 13. | bottle 60.
| Glass 17. | Bottle 80.
| Glass 13. | Bottle 60.
| Glass 15. | Bottle 70.
| glass 17. | bottle 80.
| glass 14. | bottle 65.
| glass 16. | bottle 75.
| Glass 16. | Bottle 75.
| glass 15. | bottle 70.
| glass 13. | bottle 60.
| glass 19. | bottle 91.
| Glass 15. | Bottle 70.
| glass 16. | bottle 75.
| glass 16. | bottle 75.
| Glass 16. | Bottle 75.
| glass 14. | bottle 65.
| Bottle 155.
| Glass 14. | 90.
| glass 17. | bottle 80.
| Glass 18. | Bottle 85.
| Glass 25. | Bottle 120.
| bottle 495.
| 320.
grgich hills estate chardonnay, complex flavors while maintaining a pleasing and bright natural acidity.2020, California | bottle 110.
grgich hills estate cabernet, petit verdot blend, full bodied, luscious dark fruit flavors, supported by orange and spicy undertones. 2020, California | bottle 130.
treveri cellar, Washington state 100% pinot. aromas and flavors of strawberries and cherries abound with delicate floral notes | bottle 70. | glass 15.
treveri cellar, washington state 100% riesling. 0% residual sugar, aromas and flavors of lime blossom, meyer lemon, peaches, and acacia seamlessly flow | bottle 70. | glass 15.
| 5.
sparkling or still | 7.5.
original or blood orange | 7.
organic green or black tea | 4.5.
| 5.
| 7.
Limited Quantities Available
Cinnamon sugar, white miso caramel | 14.
Strawberry, shiso, strawberry sorbet | 14.
Chocolate Truffle squares, caramel cream, crunchy puff rice, caramel pearls | 14.
raspberry sponge cake, raspberry jam | 14.
vanilla, chocolate, matcha | 1 scoop 6. | trio 12.
strawberry or lemon | 6.
blended Canadian whisky | 58.
"Age of discovery". Speyside single malt finished in bourbon casks | 34.
Highlands single malt scotch whisky | 24.
Highlands single malt scotch whisky | 48.
Lightly peated single malt Japanese whisky | 98.
100th anniversary limited edition | 160.
Blended Japanese whisky | 135.
100th anniversary edition | 300.
Blended Japanese whisky | 550.
Matured in French wine casks and Spanish sherry cask | 55.
Japanese single malt whisky | 120.
100th anniversary edition | 300.
Tsukuriwake collection | 160.
Barrel proof straight rye whiskey, finished in Indian thandai barrels | 170.
Single malt Japanese whisky | 46.
Plum flavored Japanese whisky | 16.
Single malt Japanese whisky | 65.
Blended Japanese whisky | 50.
Internationally blended whisky | 43.
Japanese blended whisky in mizunara oak | 45.
Taiwanese single malt whisky | 45.
Blended Japanese whisky | 17.
Blended Japanese whisky | 24.
Sherry & American white oak / aged 3 years / single malt Japanese whisky | 64.
Single malt Japanese whisky | 34.
Single malt Japanese whisky | 35.
Single malt Japanese whisky | 65.
Kentucky Bourbon Whiskey | 18.
Kentucky straight bourbon whiskey | 18.
Kentucky straight bourbon | 16.
single barrel / Kentucky straight bourbon whiskey | 19.
blend of straight bourbon whiskey | 16.
small batch / Kentucky straight bourbon whiskey | 17.
small batch / straight rye whiskey | 184.
Collaboration between Fred Noe and Shinji Fukuyo | 17.
Kentucky straight bourbon whiskey | 17.
Kentucky straight bourbon whiskey | 19.
Cask strength Kentucky bourbon | 22.
Kentucky straight rye whiskey | 21.
Kentucky straight bourbon whiskey | 18.
Kentucky straight rye whiskey | 17.
blended scotch whisky | 26.
Lowlands / Speyside single malt scotch whisky | 22.
double oak / Lowlands / Speyside single malt scotch whisky | 24.
Lowlands / Speyside single malt scotch whisky | 70.
Highlands blended scotch whiskey | 88.
Highlands blended scotch whiskey | 19.
Highland single malt scotch whisky | 31.
Highland single malt scotch whisky | 97.
Located on our first floor outdoor patio with patio seating
Thin-sliced sweet soy-marinated beef, Aromatic duck broth, House-pickled kimchi, Gochujang sauce, Scallion, Soy-marinated egg | 18.
Hoisin chili sauce, Cilantro | 15.
pork and cabbage | 6.
Braised pork, Soft steamed bun | 6.
Teriyaki-glazed salmon, House-polished short grain rice, Nori | 5.
Beef hot dog, Mozzarella cheese, Panko breadcrumbs, Sriracha ketchup, Honey mustard | 8.
Five spice marinated chicken breast, Choice of Curry spice or Beijing spice | 9.
Chicken, Corn, Onion, Scallion | 3.
Fish shaped cake with red bean | 6.
| 3.5.
coke, diet coke, sprite or ginger ale | 5.
Acqua Panna | 5.
organic green tea flavored popping boba | 7.
Canned, brown sugar or Taro | 7.
Matsurika Pilsner, Ooishii Witbier, Uruyasu rice lager, kona hanalei IPA, Sapporo Lager(Draft), Bud Light(Draft) | 14.
Truly Wild Berry, Highnoon Pineapple | 250ml 12.
| joto "graffiti cup"BOX 14. | lucky dog sake juice box 14. | onikoroshi sake juice box 14. | night swim can 14.
suntory haku vodka, lychee liquor, lime agave, passion fruit liqueur, sprite | 15.
suntory toki whisky, ginger beer, lime juice, ginger ale, black cherry syrup | 200ml 15.
*CONSUMER ADVISORY
This item is cooked to guest preference and/or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness. + Specialty appetizers not valid for all promotions.
**RAW OYSTER ADVISORY
If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.
Sunday-Thursday: 11:30AM-11PM
Lunch 11:30AM-3:30PM
Dinner 4:30PM-10PM
Bar & Lounge 11:30AM-11PM
Friday-Saturday: 11:30AM-11:30PM
Lunch 11:30AM-3:30PM
Dinner 4:30PM-10:30PM
Bar & Lounge 11:30AM-11:30PM
Located at Disney Springs®
1600 East Buena Vista Drive
Lake Buena Vista, Florida 32830
© 2025 Patina Restaurant Group, LLC All Rights Reserved
